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Banana Cake made with Cake mix with sliced bananas on top.

Banana Cake Using Cake Mix

Banana Cake Using Cake Mix tastes like a bakery cake with an easy shortcut, your favorite cake mix from a box.
Servings: 12 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

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Ingredients
 

Cake

  • 1 white cake mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup milk
  • 1/2 cup melted butter
  • 3 large eggs
  • 3 medium over-ripened bananas mashed well with a fork

Frosting

  • 5 ounce box instant vanilla pudding
  • 1 1/2 cups cold milk
  • 1 cup whipped topping, such as Cool Whip

Garnishments, Optional

  • Sliced bananas

Instructions
 

Make and Bake the Cake

  • Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray and reserve.
  • In a large mixing bowl, combine the cake mix with the baking soda, salt, cinnamon and nutmeg until well combined. Add the milk, butter, eggs, and smashed bananas.
    1 white cake mix, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 3/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 cup milk, 1/2 cup melted butter, 3 large eggs, 3 medium over-ripened bananas
  • Using an electric mixer, beat the ingredients together on low speed until combined, then inrease the speed to medium and beat for 2 minutes until very smooth.
  • Pour the batter into the prepared baking pan, spreading it out evenly.
  • Bake the cake, uncovered, for 35-45 minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Remove the cake from the oven to a cooling rack. Cover the cake pan securely with foil and allow the cake to cool completely while covered.

Make the Frosting

  • In a medium mixing bowl, combine the milk with the pudding mix, beating until smooth. Use a spatula to fold in the cool whip.
    5 ounce box instant vanilla pudding, 1 1/2 cups cold milk, 1 cup whipped topping, such as Cool Whip
  • Spread the prepared frosting evenly over the cooled cake. Chill the cake for at least 3-4 hours before serving. **If desired, stack a couple banana slices on each square of cake just as you serve it.

Notes

Recipe Tips 
Covering the cake with foil as soon as it comes out of the oven is a trick my Grandma Lucille taught me. The foil forces the condensation from the heat down into your cake, making it deliciously moist. I do this with all my cakes!
This cake should be served chilled since the frosting is made with pudding and whipped topping, so store it in the fridge until gone. 
Did you know you can throw whole over-ripened bananas right into your freezer, as is? When you're ready to make banana cake, just thaw, remove the peels and put the mushy banana flesh right into your mixing bowl.
 

Nutrition

Calories: 362kcalCarbohydrates: 57gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 605mgPotassium: 238mgFiber: 1gSugar: 35gVitamin A: 410IUVitamin C: 3mgCalcium: 174mgIron: 1mg
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